PRO TIP
If you have rotisserie chicken on hand, shred 3½ cups to use in place of chicken pieces.
Chicken, White Bean, and Rosemary Soup
This nod to chicken noodle soup is even more nourishing thanks to escarole and cannellini beans, but it still has that comfort factor that’ll warm up your soul.
Makes about 3½ quarts
½ pound dried cannellini beans3 tablespoons vegetable oil, divided3 cups coarsely chopped onion1½ cups coarsely chopped celery4 skinless bone-in chicken thighs (about 1½ pounds)2 skinless bone-in chicken breasts (about 1¼ pounds)2½ teaspoons kosher salt, divided1 teaspoon ground black pepper, divided7½ cups water3 teaspoons chopped fresh3 large carrots, peeled and cut lengthwise then crosswise into ¾-inch-thick pieces (about 2 cups)3 tablespoons fresh lemon juice3 cups chopped escarole (optional)Garnish: chopped celery leaves, ground black pepper
